Mexican Hot Chocolate Protein Cookie – Spicy and Good for You!

1 cookie
17 min

This Mexican Hot Chocolate Protein Cookie with marshmallows is just so good, but good for you! A healthy hot chocolate cookie with the spicy Mexican flavor and sweetened with protein powder; Vegan option too!

I really want to keep this one big single serve protein cookie a week thing going, and after just falling in love with the molten lava one from last week…

Well I really wanted to another chocolate protein cookie, and then I saw my bag of marshmallows.

I think we can agree that a spicy high protein Mexican hot chocolate cookie with marshmallows is worth the try!

Ingredients for Mexican Hot Chocolate Protein Cookie for One

This healthy Mexican hot chocolate protein cookie recipe has just a few simple ingredients, and is eggless, has no butter or oil and no sugar sugar either!

  • Oat Flour – You can make your own by blending rolled oats in a high speed blender
  • Chocolate Protein Powder for high protein cookie that’s also sugar free.
  • I used Quest chocolate protein powder since it’s sweetened with Stevia.
  • My other go-tos are ProteinWorld Whey and ProteinWorld Slender Blend (code HAYLSKITCHEN gets you a discount on both.
  • Unsweetened Cocoa Powder or Cacao Powder
  • Peanut Butter Powder, also known as Powdered Peanut Butter. I recommend Lakanto for a sugar free version (the code HAYLSKITCHEN gives you a discount). Or you could use the one from PbFit too.
  • Non-fat Greek Yogurt contributes to the oil-free part of these chocolate protein cookies since it adds the moisture, and also extra protein
  • Almond Milk to give the soft cookie a slightly cakey feel, and keep it dairy free.
  • Mexican Hot Chocolate Spices: Cinnamon, Nutmeg and Cayenne Pepper
  • Baking Powder

And then of course..

  • Mini Marshmallows for the hot chocolate cookie effect!
  • Chopped Chocolate (or Chocolate Chips): I’d recommend the sugar free ones from Lakanto. The code HAYLSKITCHEN works here too.

How to make a Single Serve Hot Chocolate Protein Cookie

To make one of these giant chocolate marshmallow protein cookies, you mix the protein cookie dough, spread it out and just bake!

  1. Preheat your oven to 350°F and line a baking pan with parchment paper.
  2. Mix your ingredients – oat flour, protein powder, cocoa powder, peanut butter powder, almond milk, Greek yogurt, cinnamon, nutmeg, cayenne pepper and baking powder – in a bowl.
  3. Transfer ⅔ protein cookie dough onto the baking sheet in a round cookie shape.
  4. Place marshmallows in the middle to form the gooey chocolate center of the protein cookie.
  5. Cover with remaining chocolate protein cookie dough and shape it into a giant hot chocolate protein cookie for one. Some peeping marshmallows are okay so you have for the perfect Mexican hot chocolate cookie with marshmallows on top.
  6. Top with some chopped chocolate.
  7. Bake for 12 min. You might need a minute extra; make sure the top is completely dry to touch.

Let it cool a bit, and indulge!

Mexican Hot Chocolate Protein Cookie – Spicy and Good for You!
Recipe details
  • 1  cookie
  • Prep time: 5 Minutes Cook time: 12 Minutes Total time: 17 min
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  • 1/4 cup Oat Flour, 22g, see post for subs
  • 2 Tbsp Chocolate Protein Powder, about 11g
  • 1 Tbsp Unsweetened Cocoa Powder, or Cacao Powder, 5g
  • 1 Tbsp Peanut Butter Powder, 6g
  • 1/4 + 1/8 tsp Baking Powder
  • 1/3 tsp Cinnamon
  • Pinch of Nutmeg
  • Pinch of Cayenne Pepper
  • 3 Tbsp Unsweetened Almond Milk
  • 2 Tbsp Non-fat Plain Greek Yogurt, 28g
  • Add-ins:
  • Mini Marshmallows, about 2 tsp, 6g, or 1 large
  • 1 tsp Chopped Chocolate/Chips, Sugar free recommended, 5g

Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine all the ingredients except the chocolate chips in a bowl – oat flour, chocolate protein powder, cocoa powder, peanut butter powder, cinnamon, nutmeg, cayenne pepper, baking powder, almond milk and Greek yogurt.
Transfer ⅔ cookie mixture onto baking sheet, spread with spoon and shape.
Place marshmallows in the middle, cover with remaining cookie mixture and shape. Some peeping marshmallows are okay.Top with chopped chocolate.
Bake about 12 minutes – top should be cooked and dry to touch.
Let cool for a few minutes and enjoy!
  • Nutrition value, products recommended, alternate ingredients, tips and storage options available on my website:
Haylee Jane Monteiro
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